Nishnaview Farm

Cabbage

Cabbage Au Gratin

1 large head of cabbage

1cup grated American Cheese

1/2 cup bread crumbs

butter or margarine

salt and pepper to taste

Wash cabbage, cut into quarters and steam until tender.  Drain; cut slices off the quarters and lay in a greased baking dish.  Sprinkle with salt, pepper and grated cheese and top with the bread crumbs.  Dot with putter.  Repeat layers if needed.  Bake at 400 degrees until the crumb topping is browned and it is heated through. 

 

Bake Creamed Cabbage

1 medium head of cabbage

1/2 cup boiling, salted water

3 Tbsp butter

3 Tbsp flour

1/2 tsp salt

1 1/2 cup milk

1/4 cup bread crumbs

Shred cabbage and cook in boiling salted water until tender.  Remove and drain well, and place in a butter 1 1/2 quart casserole dish.  Melt butter in a pan, stir in flour and salt; cook until smooth.  Add milk gradually, continue stirring until thick.  Pour thickend sauce over cabbage and sprinkle bread crumbs over top.  Bake at 325 degrees for 15 minutes or until crumbs are brown and cabbage is heat through. 

 

Reubens Cabbage Bake

2 Tbsp butter or margine

2 cups chopped cabbage

1/2 cup chopped onion

1/4 tsp caraway seed

salt and pepper to taste

2 1/2 to 3 oz. pkg sliced corned beef, chopped

1/2 cup shredded Swiss cheese

2 Tbsp thousand island dressing

5 oz tube of refrigerator biscuits

Melt butter in skillet.  Add cabbage, onion and caraway seeds.  Cook, stirring frequently, until cabbage is tender.  Season to taste.  Mix corned beef, Swiss cheese and dressing together.  Grease and line two individual baking dishes with biscuits.  Divide the cabbage mixture between the two.  Top with corned beef mixture.  Bake at 375 fpr 18 to 20 minutes, until browned.  Serves 2

 

Beef and Cabbage Joes

1 pound ground beef, turkey or pork

1/2 cup celery, thinly sliced

1/3 cup green pepper, chopped

1/4 cup water

1 Tbsp prepared mustard

1/2 cup onion chopped

2 cups cabbage shredded

3/4 cup catsup

1/4 tsp salt

8 burger buns, split and toasted

Cook and stir meat, onion and celery in a large skillet until the meat is brown.  Drain of any excess fat.  Stir in cabbage, green pepper, catsup, water, salt and mustard.  Heat to boiling, stirring occasionally.  Reduce the heat and cover.  Simmer until the vegetables are tender, about 25 minutes.  Spoon the mixture onto the bottom halves of the buns and top with the upper halves. 

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